Lemon Cupcakes

Lemon Cupcakes - Lemon Cupcakes! Need I say more? This lemon cupcake recipe is tangy, sweet and has the perfect moist crumb.

Lemon Cupcakes


Lemon Cupcakes! Need I say more? Lemon cupcakes are the perfect Spring treat, right?  This lemon cupcake recipe is tangy, sweet and has the perfect moist crumb.


This recipe makes 24 luscious cupcakes.  So share with friends and neighbors.  I sent them with my husband to share with his co-workers.

Lemon Cupcakes - Don't Sweat The Recipe

I changed up the recipe just a little to give these cupcakes more fresh lemon flavor. They are even better the next day, so if you have the time make them ahead.

Don't Sweat The Recipe
Lemon Cupcakes


5.0 from 11 reviews
Lemon Cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcakes
Serves: 12 cupcakes
  • For the cupcakes:
  • 2¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1¼ cups buttermilk
  • 4 large egg whites
  • 1½ cups sugar
  • lemon zest from two lemons
  • ¼ cup fresh squeezed lemon juice (about 2 lemons)
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure lemon extract
  • For the icing:
  • 4 tablespoons unsalted butter, softened
  • 4 oz. cream cheese, softened
  • Juice and zest from 2 lemons
  • Generous pinch of salt
  • 4 cups sifted confectioner’s sugar
  1. Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
  2. Sift together the flour, baking powder and salt.
  3. Whisk together the milk and egg whites in a medium bowl.
  4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
  5. Beat in the extracts and lemon juice, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
  6. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
  7. Give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
  8. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Cool on wire rack.
  9. To make the icing: In the bowl of an electric mixer fitted with a paddle attachment, thoroughly mix together the butter and cream cheese. Add the lemon juice, zest, and salt and mix to combine. On low speed, add the confectioner’s sugar, one cup at a time until you reach the desired spreading consistency. To finish, frost the cooled cupcakes and serve.

Lemon Cupcakes - Perfectly sweet, tangy and moist cupcakes! by Don't Sweat The Recipe


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Adapted from trialsinfood


I absolutely love lemon anything – anytime – hmmm may have to make some of these for our superbowl party! thanks for sharing your post at #TGISaturdays

These look divine. I just want to run my finger in that frosting. Glad you shared on Tuesday Talk today. Adding to my recipe file.

These look delicious – lemon is my favourite flavour for cake, jam, tart – whatever – the tarter the better! But cupcakes and lemon drizzle drizzle are my absolute favourite. Will give this recipe a try 🙂 #Sharewithme

First of all, I love these sweet little lemony beauties. Second, you’ve helped me solve a major problem! I really want to become a better baker. One thing that’s holding me back is I just can’t have baked goods lying around the house all the time. I would be a house in no time flat as I have zero will power. I never thought to send them off with my husband to bring to work! Genius! Thanks for linking up at Saucy Saturdays.

I’m glad I could be of service, Christine! hehe I send most of my baked goods to his office or neighbors. They are too tempting to keep around the house.

I love lemon cupcakes and these look so very good. Cream cheese icing is one of my favorite toppings. It’s hard to imagine that these wouldn’t taste amazing. Yum!

Sally @ Life Loving

Your Lemon Cupcakes look beautiful! Love the cream cheese icing and the cake would be so moist with the buttermilk too. Pinned and shared. Thank you for bringing this little taste of spring to the Hearth and Soul Hop.

Oh my goodness these look absolutely amazing I have a soft spot for lemon and cupcakes right up my street. Great food styling too. Thanks for the continual support of my linky and blog as it gets quieter and quieter I am hoping to turn it around and save SWM. #sharewithme

Oh I love all things lemon! These look great. Featured at Be Inspired this morning. Thanks so much for sharing!

Hi and welcome to Thriving on Thursdays linky party. Thanks so much for linking up last week. Your lemon cupcakes look so gorgeous. I want to eat one right now. I’m featuring your post at tomorrow’s party. Thanks for coming and I hope to see you again.

Anne @ Domesblissity


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